Award Winning Chocolate Chip Cookies

I found this cookie recipe on one of the blogs I follow last week, Hello Miss Chelsea. I bookmarked it, saving it for a time of need. Well, that time is now! I have to make cookies for the Great American Teach In at my school, I figured I can't go wrong with chocolate chip. She found the recipe from All Recipes and I have to agree with the title. They are one of the best chocolate chip cookies I've made. Enjoy!

Ingredients
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional- I left these out)

Directions
Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the two boxes of instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Chicken Spaghetti

WOW! Absolutely delicious! This is the first pioneer woman recipe I've attempted. Looks like I'm going to do a little searching through her website, because I'm hooked. I give this recipe 5 stars and can't wait to make it again. No changes necessary, the recipe is prefect just the way it is. It makes a good amount of food and will be feeding the Mister for lunch all week. This is a must try recipe!

Chicken Spaghetti
Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Fluffernutter Cookies

I found this E-A-S-Y recipe from the Picky Plate. Of course it caught my eye because there were only 3 ingredients. I made them tonight and I feel like they were missing something. Mine definitely didn't look like the ones on the website, they were very flat. My Mister agreed with me, saying there was some sweetness missing. But, they may work out better for you, so I still decided to share. Let me know what you think if you try them!

Fluffernutter Cookies
1 Cup creamy peanut butter
1 large egg
1 cup marshmallow cream
1. Preheat oven to 350 degrees F. In a large bowl mix the peanut butter and egg until well combined with a spoon. Slowly stir in the marshmallow cream until just combined. You want to see the marshmallow cream not fully incorporated, almost like swirled through. With a small-medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let cool for 5 minutes on cookie sheet before transferring to a cooling rack.
-about 18 cookies

Cake Mix Cookies

It is one of the busiest times of the year at my Mister's job and I wanted to send in something sweet for his team. I remembered seeing a recipe for cookies made from cake mix, which I had in my pantry. I went to All Recipes and found this fabulous recipe for cake cookies. I have to say these were very simple to make and came out delicious. I made my first batch with chocolate chips and then after a request from my Mister, I added butterscotch chips to my second batch. Loved these and will definitely make them again!
Ingredients

1 (18.25 ounce) package yellow cake mix
1/3 cup vegetable oil
2 eggs
2 cups semisweet chocolate chips
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Pour cake mix into a large bowl. Stir in the oil and eggs until well blended. Mix in chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Remove from pan to cool on wire racks.

Beef & Cheese Foldover

I am in love with this recipe. It's been in my dinner folder for way too long and I finally made it tonight. The only changes I made were using ground turkey instead of beef and using a can of refrigerated crescent rolls instead of making a biscuit batter. Everything else was followed completely. My dough fell apart a little in the oven, but it didn't take away from the deliciousness of the recipe. I also didn't read the directions the whole way through and added the cheese too soon. THANKFULLY-the cheese was perfectly bubbling when it came out. I give this recipe a 10 out of 10 and can't wait to make it again next week. This recipe would even be great rolled up in crescent rolls to make individual empanadas.

Beef & Cheese Foldover
what you need
1 lb. ground beef
1 onion, chopped
1 cup frozen corn
1/4 cup ketchup
2 Tbsp. A.1. Original Steak Sauce
1/2 cup hot water
2 cups all-purpose baking mix
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 tsp. parsley flakes
make it
HEAT oven to 375ºF.

BROWN meat with onions in large skillet; drain. Return to skillet. Stir in corn, ketchup and steak sauce; set aside.

ADD water to baking mix; stir until mixture forms dough. Shape into ball. Place on lightly floured surface; knead 5 times or until smooth and no longer sticky. Roll into 12-inch circle; transfer to baking sheet sprayed with cooking spray.

SPOON meat mixture onto center of dough; spread to within 2 inches of edge. Fold edge of dough over meat, leaving center uncovered.

BAKE 20 min. Top filling with cheese; bake 5 min. or until melted. Sprinkle with parsley.

Iced Pumpkin Cookies

By now you should be well aware of my love for pumpkin-anything pumpkin. Today, my husband sent me a message from work saying the people at work were wondering if I was mad at them, because I haven't sent in any goodies lately. Well, that is completely HIS fault because the pumpkin brownies I made last week are still in the fridge. SOMEONE forgot to bring them to work. Anyways, I wanted to make something today, but didn't feel like going to the store. I've stocked up on cans of pumpkin, so I went to All Recipes on a search for a new pumpkin recipe. And viola....Iced Pumpkin Cookies. I followed some of the recommendations from the reviews: I used the entire can of pumpkin, let them cook for 12 minutes, used Crisco instead of butter, and used pumpkin pie spice. I iced only half of my batch because the fewer calories for me...the better. On the ones without icing, I used a little brown sugar on the top. I LOVED these! For the icing, I just used boiling water, a little vanilla and confectioners sugar. It worked perfectly for me!

Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
Icing:
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Directions

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Honey Cornbread

I've always bought the box of cornbread mix from the store, but I had an itch to try to make them from scratch. So, I visited All Recipes.com for some ideas. After some searching, I found this Honey Cornbread recipe. The feedback looked great, so I decided to given them a try. Enjoy!
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup white sugar
1 tablespoon baking powder
1 cup heavy cream
1/4 cup vegetable oil
1/4 cup honey
2 eggs, lightly beaten
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

Pumpkin Swirl Brownies

One of my favorite combinations....chocolate and pumpkin! You've got to try these!
Thank you Betty Crocker.
Filling:
1 package (3 oz) cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
1 egg
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Brownies
1 box Betty Crocker® Premium Brownies Ultimate Fudge
1/4 cup vegetable oil
2 tablespoons water
1 egg

Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
2. Make brownie batter as directed on box, using 1/4 cup oil, 2 tablespoons water and the egg. Spread 3/4 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.
3. Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Cut into 4. rows by 4 rows. Store covered in refrigerator.

Makes 16 brownies

Caramel S’more Cups

These are as good as they look! The only thing I would recommend is putting them in the refrigerator after they've had a little time to cool from the oven. This made it easier for me to taken them out of the pan. I didn't add the melted chocolate because we didn't want to wait any longer for dessert! Enjoy!

Ingredients:
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
24 round chewy caramels in milk chocolate, from 3 (1.91-oz) rolls, unwrapped
72 mini marshmallows (about 3/4 cup)
1/3 cup semisweet chocolate chips

Directions:
1. Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
2. Make cookie dough as directed on package, using butter and egg. Shape dough into 24 (1 1/2-inch) balls. Place 1 ball into each muffin cup.
3. Bake 13 to 15 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 10 to 15 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
4. Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.

Chili Cheese Dip

My mom has made this dip for longer than I can remember. No matter the occasion...it's always a hit. I love it because it takes less than 10 minutes!

Ingredients:
1 package of cream cheese (8oz)
1 can of chili (I used w/o beans)
2 cups of shredded cheddar cheese

Directions:
1. Spread cream cheese on the bottom of a glass pie dish
2. Pour chili on top of the cream cheese. 3. Top with shredded cheddar cheese.
4. Cook in the microwave for about 7 minutes or until cheese is melted.
*Serve with tortilla chips

Enjoy!

Chicken and Veggie Tortellini

There aren't too many recipes I find myself ripping our of my Southern Living magazines, but this recipe has me regretting canceling my subscription. It was hands down one of the best recipes I've tried in a while. I don't know how to use the grill, so I decided to sauté the chicken and zucchini. It came out just as good. Enjoy!

Ingredients
4 small zucchini, cut in half lengthwise (about 1 1/4 lb.)
2 skinned and boned chicken breasts (13 oz.)
1 tablespoon freshly ground Italian herb seasoning
1 (19-oz.) package frozen cheese-filled tortellini
1 (7-oz.) container refrigerated reduced-fat pesto
2 large tomatoes, seeded and chopped
Garnish: grated Parmesan cheese
Preparation
1. Preheat grill to 300° to 350° (medium) heat. Sprinkle zucchini and chicken with seasoning.

2. Grill zucchini and chicken at the same time, covered with grill lid. Grill zucchini 6 to 8 minutes on each side or until tender. Grill chicken 5 to 6 minutes on each side or until done. Remove from grill; let stand 10 minutes.

3. Meanwhile, prepare tortellini according to package directions.

4. Coarsely chop chicken and zucchini. Toss tortellini with pesto, tomatoes, chicken, and zucchini. Serve immediately. Garnish, if desired.

Parmesan Knots

Easy, delicious, devoured! Another quality recipe from Taste of Home. Would be a great compliment to pasta or a great appetizer at a party.
Parmesan Knots
Ingredients
1/2 cup canola oil
1/4 cup grated Parmesan cheese
1-1/2 teaspoons dried parsley flakes
1-1/2 teaspoons dried oregano
1 teaspoon garlic powder
Dash pepper
3 tubes (12 ounces each) refrigerated buttermilk biscuits
Directions
In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.
Bake at 400° for 8-11 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.

To use frozen knots: Reheat, unthawed, at 350° for 15-20 minutes. Yield: 5 dozen

Diaper Wreath

After making my diaper cake, I had a few leftover diapers. So, I did some searching and found an adorable diaper wreath. I used an online tutorial, although I couldn't see the pictures from the tutorial on my computer. It was still pretty simple to follow and easy to get the hang of. This honestly took me only a few hours and turned out soo cute! I made mine to match the brown and blue theme of the shower and decided to include more socks and bibs instead of toys. I loved that Johnson & Johnson had a baby travel pack, they were the prefect size for the wreath. Curling ribbon is a must for the wreaths. It adds beauty and does a great job holding the items together. I'm looking forward to making many more wreaths!

Click HERE for the online tutorial.

Diaper Cake Tutorial

A lot of my friends have just started having babies and getting pregnent, which means more baby showers for me. Recently, I saw pictures on Facebook of a diaper cake at a shower a friend of mine went to. I was instantly obsessed. I was in love with how cute they were, loved that they could be personalized for each mama to be and it was something I could definitely do. It was right up my alley and I couldn't wait to make one for an upcoming baby shower for my friend Danielle. I did a lot of online searching and put everything I learned from many different sites together to create my three layer diaper cake.

Materials:
1 box of size 1 diapers (I used Pampers Swaddlers 90pk)
1 spool of thick ribbon
1 spool of thinner ribbon
1 stuffed animal or bottle for the middle
Rubber bands
hot glue gun
Plastic cake plates (3 sizes, 1 for each tier)

Directions:
1. Get plate ready to put diapers on.
2. Unfold diapers.
3. Roll up diapers.
4. Secure with a clip.
5. After doing 3 diapers, wrap a rubber band around a set of three.
6. Line up diapers around cake pan. Once layer is completely filled, wrap a large rubber band around the entire layer. Repeat for each layer.

7. On the top layer, I removed a group of diapers in order to make space for my lion topper. A bottle would fit in this space as well.

8. Wrap layers with ribbon. I needed another pair of hands for this task. I used hot glue to secure the ribbon, but did not hot glue the diapers. I glued the ribbon on top of each other. When you do this, make sure to use a thick ribbon to cover the rubber bands. Repeat with each layer, using a variety of ribbon if desired.
9. Stack layers on top of each other. I made bows to add to the center of where each piece of ribbon met in the middle. Here is the tutorial for making bows.
*I did not use anything to keep the layers together because I wasn't shipping the cake and it was very sturdy as is*

Black & White Cookies

I made these cookies last year for my best friends bridal shower. This past weekend, I made them again for her sister's baby shower. Each time I made them they were used as the favors for the parties. When I first thought of black and white cookies...I thought they would be too difficult to make. But, to my surprise they were pretty easy. The most difficult part for me was the frosting. It took a few tries to find the perfect consistency. I wasn't a huge fan of the brush strokes you could see on the cookies after the frosting dried, but I'm sure that is something that was only visible to me. Overall, something pretty simple to make, but looks like they were bought at a store.
**These are blue and brown to match the shower decor
Black & White Cookies by Paula Deen
Ingredients
Cookies
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
2 sticks butter, room temperature
1 3/4 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract
Directions
Icing

1/3 cup boiling water
4 cups confectioners' sugar
1 ounces bittersweet chocolate, melted
Preheat oven to 375 degrees F.

In a medium mixing bowl, stir together the cake flour, all-purpose flour and baking powder; set aside. In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs, 1 at a time. Then beat in the milk and vanilla. Gradually, beat the dry ingredients into the wet. Drop tablespoonfuls of the cookie batter onto parchment paper lined sheet pans, 2-inches apart. Bake for approximately 25 minutes until the edges of the cookies just begin to brown..

Meanwhile, make the icing. In a large mixing bowl, stir the boiling water into the confectioners' sugar, 1 tablespoon at a time, until the mixture is spreadable but still thick. Transfer half of the icing to another mixing bowl and stir in the melted chocolate.

When the cookies are done let them cool completely. Spread half of the flat side (baked side down) of the cookies with white icing and the other half with the chocolate icing. Let the cookies dry and harden completely.

Pumpkin Chip Cookies

Another FABULOUS pumpkin recipe was conquered in my kitchen last weekend. This is another recipe from the Taste of Home 2004 book my grandmother saved for me. These were hands down the best pumpkin cookie recipe I've tasted. They were easy to make-even though I ended up spending a few hours in the kitchen because the recipe makes 10 dozen. My husband said these tasted chocolate chip ginger snaps. They were the prefect filling to the Halloween treat bags I made for my team at work. Happy Baking!

Ingredients
1-1/2 cups butter, softened
2 cups packed brown sugar
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
Directions
In a large bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 10 dozen.

Banana Chocolate Walnut Bread

The October 2010 issue of Cooking Light rocks! I found so many recipes in the issue I had to go buy a new recipe organizer! Believe it or not, I have never baked banana bread before. But, there were so many banana bread recipes in the issue, I was inspired. The first-yes there will be more, recipe I tried was this banana chocolate walnut bread. The end results were divine! I didn't add the chocolate drizzled over the top because I didn't think my waistline would appreciate the added touch! Enjoy!

Yield: 16 servings (serving size: 1 slice)
Ingredients
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
5 tablespoons butter, melted
2 large eggs
1/3 cup granulated sugar
1/3 cup packed light brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2/3 cup semisweet chocolate minichips, divided
1/3 cup chopped walnuts, toasted and divided
Cooking spray
2 tablespoons fat-free milk
Preparation
1. Preheat oven to 350°.

2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Add sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl; stir well with a whisk. Add flour mixture to banana mixture; beat just until blended.

4. Fold 1/3 cup minichips and nuts into batter; pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely on wire rack. Combine remaining 1/3 cup minichips and milk in a microwave-safe bowl; microwave at HIGH for 30 seconds, stirring until smooth. Drizzle over bread.

Apple Oat Cookies

This recipe popped up in my inbox and caught my eye. You see, I don't usually make cookies without some sort of chocolate component. I wanted to make some sort of cookie last Sunday, but I already made chocolate chip the day before. So, I decided to make these for my mister to take to work on Monday. I wasn't crazy about the way these came out at first. Then, when I had one the next morning for breakfast they grew on me. I think it was the tartness of the apple that I wasn't used to at first, but the sweet cinnamon aftertaste made it all worthwhile. Enjoy!

Apple Oat Cookies
Ingredients:
3/4 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
2 eggs
1 3/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups old-fashioned or quick-cooking oats
1 medium apple, peeled and shredded (about 1 cup shredded)
1 cup powdered sugar
2 to 3 tablespoons apple juice or milk

Directions:
Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs, scraping sides occasionally, until blended.
In medium bowl, mix flour, baking soda, cinnamon and salt. Gradually beat flour mixture into sugar mixture. Stir in oats and apple. Onto cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
Bake about 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
In medium bowl, beat powdered sugar and apple juice until smooth, using wire whisk or fork. Drizzle over cooled cookies on cooling rack. Let stand about 1 hour or until glaze is set.